Easy Breakfast Pancake Casserole Recipe

If you’re craving a breakfast that’s both comforting and a total crowd-pleaser, you’ve got to try this Easy Breakfast Pancake Casserole Recipe. It’s like waking up to your favorite pancakes, but without the morning rush flipping each one individually. I absolutely love how this turns out — fluffy, custardy, and sweet, with a touch of vanilla that makes it feel extra special. Trust me, once you make this, it’ll become your go-to weekend breakfast or holiday brunch dish.

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Ingredients You’ll Need

The ingredients come together beautifully to give the casserole that rich, creamy custard soak with a perfect hint of sweetness and vanilla. Using whole milk and heavy cream creates that luscious texture, while the vanilla bean paste really elevates the flavor with a subtle, authentic vanilla touch.

• Cooking spray: To make sure your casserole slides right out after baking without sticking.
• Pancakes: You can use store-bought or homemade—both work wonderfully; I prefer slightly thick pancakes for a nice soak.
• Large eggs: These bind everything together and add a rich custardy element.
• Heavy cream: Adds creamy decadence that makes the casserole extra moist.
• Whole milk: For balancing richness without being too heavy.
• Granulated sugar: Just enough sweetness, but you can adjust to your liking.
• Vanilla bean paste: Trust me, vanilla bean paste makes this taste restaurant-quality; vanilla extract works in a pinch.
• Kosher salt: Enhances all the flavors and balances the sweetness perfectly.
• Unsalted butter and maple syrup: Essential for serving and adding that finishing richness and sweetness.

Variations

I love tweaking this Easy Breakfast Pancake Casserole Recipe depending on the season and what I have on hand. It’s a fantastic base that welcomes all sorts of mix-ins and toppings, so don’t hesitate to make it your own!

• Fruit Add-ins: Adding fresh blueberries or sliced strawberries between pancake layers makes it feel even more like a special occasion breakfast—my kids adore it.
• Chocolate Chips: Toss a handful of chocolate chips into the custard mixture before pouring it over pancakes for an indulgent twist.
• Dairy-Free Version: Swap heavy cream and milk for coconut cream and almond milk; it still makes a fantastic breakfast casserole!
• Savory Option: Try mixing in cooked sausage or bacon and a handful of shredded cheese for a savory pancake casserole version that surprised my brunch guests.

How to Make Easy Breakfast Pancake Casserole Recipe

Step 1: Prep Your Baking Dish and Pancakes

Start by lightly spraying a 13×9-inch baking dish with cooking spray—this is key so your casserole doesn’t stick after baking. Arrange your pancakes in the dish in three rows, overlapping slightly, beginning at one long end. I like to use pancakes that are fairly uniform in size so the casserole bakes evenly.

Step 2: Whisk Your Custard Mixture

In a medium bowl, whisk together eggs, heavy cream, whole milk, sugar, vanilla bean paste, and kosher salt. It’s important to whisk until smooth and fully combined to ensure a silky custard soak.

Step 3: Pour and Refrigerate Overnight

Slowly pour the custard mixture over the arranged pancakes, making sure all the pancakes get a nice soak. Cover the dish tightly with foil or plastic wrap, then refrigerate for at least 8 hours or overnight. This is where the magic happens—the pancakes absorb that rich custard to create the perfect texture.

Step 4: Bake Your Pancake Casserole

Preheat your oven to 350°F. Bake the casserole covered for 25 minutes, then remove the cover and bake for another 25 minutes until the center is set and the edges are golden. Let it rest for 5 minutes—this helps everything firm up just right before serving.

Step 5: Finish and Serve

Dot the top with pats of unsalted butter and drizzle generously with maple syrup. This finishing touch is what really brings everything together—warm, buttery, sweet, with just a hint of vanilla.

How to Serve Easy Breakfast Pancake Casserole Recipe

Garnishes

I usually sprinkle a little powdered sugar on top for a pretty finish and add a handful of fresh berries—blueberries and sliced strawberries are my favorites. Sometimes, I scoop vanilla ice cream on top for a dessert-like breakfast treat that everyone raves about.

Side Dishes

For sides, crispy bacon or breakfast sausage rounds out the meal perfectly. On lighter days, I pair it with fresh fruit salad or yogurt for a balanced brunch spread.

Creative Ways to Present

For special occasions, I’ve served this pancake casserole in individual ramekins for a fancy touch, sprinkled with toasted nuts or drizzled with flavored syrups like cinnamon or berry. It makes a stunning centerpiece for holiday brunch!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor actually deepens after a day, which is a welcome surprise. Just remember to cover it well to keep it from drying out.

Freezing

I’ve frozen this casserole before by wrapping it tightly in foil and then plastic wrap. When thawed overnight in the fridge, it reheats beautifully without losing texture—perfect for meal prepping.

Reheating

To reheat, I cover the casserole with foil to keep moisture in and warm it in a 350°F oven for about 15-20 minutes, until heated through. This keeps it from getting rubbery or drying out like a microwave sometimes does.

FAQs

Final Thoughts

This Easy Breakfast Pancake Casserole Recipe has become one of my absolute favorites because it takes the stress out of breakfast without sacrificing comfort or flavor. Whether it’s a busy weekend morning or a special brunch gathering, this recipe makes mornings so much easier and yummier. Give it a try, and I bet you’ll find yourself making it again and again—it’s that good.

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